Cauliflower cheese is an all time favourite of mine. It’s simple to make, using seasonal steamed white cauliflower as the base. I don’t really get into making traditional béchamel style white sauces made from white flour, butter, cream and milk. My white sauce is dead easy to make. It’s basically made from fresh and creamy ricotta blended with milk and a hint of nutmeg in my Vitamix and it gives a perfect result every time. For a richer flavour you can throw in a handful of grated Parmesan or pecorino during the blending process. Make sure to purchase your ricotta from a good supplier as the quality can vary quite radically. What I also love to do is combine the cauliflower with some leek and sometimes even roasted cinnamon pumpkin which enhances the flavour.